Chicken Piccata

Ingredients:

 2 skinless and boneless chicken breasts (cut in half lengthwise and then cut the thickest half and cut in half horizontally) 

Sea Salt and freshly ground pepper

All-purpose flour, for dredging

6 Tablespoons unsalted butter

5 Tablespoons extra-virgin olive oil

1/ 3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

Directions:

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2. In a large skillet over medium high heat, melt 2 tablespoons butter with 3 tablespoons of olive oil. When the butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons of butter and 2 more tablespoons of olive oil and brown remaining chicken in the same manner. Remove pan from heat and transfer chicken to plate.

3. Into the pan, add the lemon juice, stock and capers. Return to the stove and bring to a boil, scraping up brown bits from the pan for extra flavor. check for season. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to serving platter. Add remaining 2 tablespoons of butter to sauce and whisk vigorously. Pour sauce over the chicken and garnish with parsley.

Recipe is courtesy of Gilda De Laurentiis.